Sous Chef

Sous Chef Job Summary: Assist the Executive Chef in managing the operation of the kitchen including food preparation and quality, physical maintenance, and inventory function to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as specific Hilton Garden Inn Food and Beverage brand standards and local policies/procedures.

*Shifts are PM shifts typically 2-10pm* (subject to change based on events schedule)

Benefits for the Hilton Garden Inn Outer Banks Employees: (dependent upon hours/tenure/performance)

• Base Compensation: Salary: $47,000
• Paid Vacation
• Paid Birthday
• Medical, Dental, and Vision plans
• 401K Plan - Company matches up to 3%
• Team Member Travel Program - highly discounted rates at Hilton Brand hotels
• YMCA Corporate Discount
• Monthly Incentives
• Seasonal Bonuses
• Continued Education Sponsor - Employees can earn Hospitality & Tourism certificates at local Community College
• Employee Recognition and Appreciation Program
• Employee Meal Program (Your meal is FREE if you're on the clock!) and other Restaurant Discounts

ESSENTIAL FUNCTIONS

• Manage shift operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate all pertinent daily information with kitchen staff.
• Ensure all kitchen staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Assists Executive Chef in developing menu design and concepts for all food and/or bar outlets, and catering events.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products following the First In First Out (FIFO) rule, kitchen inventory and equipment, (2) to reduce costs by minimizing waste and pilferage, (3) produce high quality plates both design and taste wise.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in handling emergency situations and providing solutions.
• Conscientious of food/labor costs when developing/creating new menu and special items.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales/Food + Beverage. Maintains good working relationships with all departments.
• Helps to keep food and supply storage areas organized, neat, and clean.
• Responsible for assisting Executive Chef with departmental training programs of new hires, adherence to uniform and appearance standards, time and attendance policies, and culinary expectations.
• Follow company guidelines for progressive disciplinary action.
• Conduct frequent culinary briefings to review operational goals, menu changes, safety topics, guest feedback, pacing expectations, and Hilton F&B standards.
• Train and mentor culinary team on execution, plating, timing, allergy restrictions, and presentation standards.
• Lead by example through clean, organized stations and professional conduct.
• Seamless collaboration and professional conduct when dealing with other departments.

OTHER REQUIREMENTS

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, determined by the supervisor:

• The hotel operates 7 days a week, 24 hours a day. Schedules must accommodate fluctuating business demands and associates, may be asked to work shifts other than those they prefer or normally work. Will be required to work nights, weekends, and/or holidays.
• Carry out all reasonable requests by leadership team.
• Comply with department uniform and appearance standards.
• Must be capable of how to read, write, and speak English fluently.
• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Assists Executive Chef with ordering/receiving and putting away inventory in designated areas.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness and Food Safety certification and/or valid health/food handler card as required by local or state government agency.
• Must be ServSafe certified.

OBX Resort, LLC DBA Hilton Garden Inn is an equal opportunity employer , dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, sexual orientation, political belief, or disability.